Mario Batali's Chicken Thighs With Snap Peas

Start Grilling this Summer with a New Recipe from Mario Batali

Summer has unofficially begun, making it the perfect time to invite some friends over and fire up the grill.

But for those backyard chefs who don't want to recycle old recipes, you're in luck. Mario Batali appeared on "Good Morning America" to share some of his new recipes.

These chicken thighs are coated with a garlicky bread crumb mixture and cooked slowly over the cooler part of the grill so you end up with juicy meat and toasted herbed crust.

Start the thighs bone-side down so that by the time you flip them over, the "presentation side" will have dried a bit and won't stick to the grill.

Ingredients

Chicken

12 garlic cloves, crushed

1/2 cup plus 3 tablespoons extra virgin olive oil

2 salt-packed anchovies, filleted, rinsed, and patted dry,

or 4 oil-packed anchovy fillets, drained

1/2 cup fresh Italian parsley, chopped

2 cups dry bread crumbs

12 chicken thighs (boneless and skinless)

3 shallots, sliced 1/4 inch thick

1 teaspoon anchovy paste

1 pound snap peas, blanched in boiling water just until bright green, chilled in an ice bath and drained

Olio Picante (Spicy Oil)

2 cups extra-virgin olive oil

5 jalapeño peppers, coarsely chopped

1/2 cup hot red pepper flakes

1 tablespoon sweet paprika

Cooking Directions

Chicken

Combine the garlic, ½ cup of the oil, the anchovies, parsley, and bread crumbs in a food processor and zap until smoothish. Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.

Prepare a gas or charcoal grill for indirect grilling. Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill, and grill, turning once, until the chicken is cooked through, about 15 minutes per side. Meanwhile, heat the remaining 3 tablespoons oil in a 10- to 12-inch sauté pan over medium heat.

Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the snap peas and cook, stirring just until heated through. Transfer the snap peas to a platter and set aside.

Arrange the thighs on top of the beans and serve with a drizzle of olio piccante.

Olio Picante (Spicy Oil)

In a small saucepan, combine the oil, jalapeños, pepper flakes, and paprika and bring just to a simmer over medium heat. Pour the oil (and flavorings) into a heatproof bowl and let cool. As soon as the oil is cool, cover and refrigerate for at least 8 hours, or overnight.

Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days—no longer.